Recipe: Peanut-Crusted Chicken Sandwich With Red Chile Slaw

Note: Panko breadcrumbs are bigger and lighter than the traditional crumb. Browning the panko crumbs before using them to coat the chicken gives an extra crunch to the sandwich. Chicken thighs can vary greatly in size. Look for ones that are about 4 ounces each. From Meredith Deeds.

• 1 c. panko breadcrumbs (see Note)

• 2 tbsp. vegetable oil

• 1/2 c. finely chopped lightly salted roasted peanuts

• 6 boneless, skinless chicken thighs (about 1 1/2 lb. total)

• 3/4 tsp. salt, divided

• 1/4 tsp. freshly ground black pepper

• 1/2 c. flour

• 2 eggs, beaten

• 2 tbsp. water

• 2 tbsp. mayonnaise

• 1 tbsp. lime juice

• 2 tsp. honey

• 3 c. shredded cabbage or coleslaw mix

• 2 tbsp. chopped fresh mint leaves

• 2 tbsp. chopped fresh cilantro

• 1 hot red chile or serrano chile

• 6 sandwich buns, split and toasted

Directions

Preheat oven to 400 degrees. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add the panko crumbs and cook, stirring constantly, for 3 to 5 minutes, or until golden brown. Transfer to a shallow bowl. Stir peanuts into the browned breadcrumbs.

Season chicken thighs with 1/2 teaspoon salt and the pepper. Whisk together eggs and water in a shallow bowl. Add flour to another shallow bowl. Dredge each chicken thigh in flour, tapping off excess. Dip in eggs; coat with peanut/panko mixture, patting to adhere. Place on an ungreased large, rimmed baking sheet. Bake until lightly browned and just cooked through, about 15 to 18 minutes.

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